Sauteed Cod With Pea Cream

• 2 1/2 lbs cod fish fillets, cut into 2-inch pieces (boneless skinless)
• 1 tablespoon mustard seeds, lightly crushed
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 3 1/2 cups peas, thawed (fresh or frozen)
• 1 cup water
• kosher salt & freshly ground black pepper
• 2/3 cup half-and-half
• 2 tablespoons olive oil
• fresh dill, for garnish

1. Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
2. Meanwhile, prepare the sauce: Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
3. Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
4. Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover, and keep warmed over low heat.
5. Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
6. To serve: Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.

cod fish, mustard seeds, unsalted butter, shallots, peas, water, kosher salt, olive oil, fresh dill

Taken from www.food.com/recipe/sauteed-cod-with-pea-cream-473065 (may not work)